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Heat the vegetable oil in a wok or large frying pan over medium-high heat until shimmering. Add the kimchi and gochujang and stir-fry until hot and fragrant, 30 seconds to 1 minute. Add the rice and stir-fry until heated through, 1 to 2 minutes. Add the greens, scallions, and 1 teaspoon of the tamari or soy sauce, and stir-fry until greens are wilted. Taste and add more tamari or salt if needed.
Push the rice over to one half of the pan and pour the egg in the other half. Stir and scramble the egg into soft curds with a rubber spatula, then mix into the rice. Drizzle with the sesame oil and serve immediately.